Five-Spice Braised Lotus Root Slices

Overview

Lotus root is a winter tonic health food that is both edible and medicinal. Raw food can cool the blood and disperse blood stasis, while cooked food can nourish the heart and kidneys, replenish the deficiency of the five internal organs, strengthen the muscles and bones, and nourish yin and blood. It can also be a diuretic and laxative, helping to excrete waste and toxins from the body. When making braised products this time, I slightly improved the ingredients and added fermented bean curd and dried chili peppers to enhance the taste. Chili peppers were never added before. Although it was very fragrant, the aftertaste was always lacking. This time during the simmering process, the room was filled with fragrance. It was not yet cooked and my mouth was almost watering.

Tags

• hot dishes
• home cooking
• chenpi
• chickpeas
• cinnamon
• cooked eggs
• dried chili pepper
• fungus
• ginger
• lotus root
• old soy sauce
• onion white
• red bean curd
• shannai
• star anise
• very delicious
• white sugar
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash, peel and slice the lotus root, soak the chickpeas in advance and cook until half-cooked, soak the fungus, wash and blanch, peel the cooked eggs and set aside

   

2. 2 Prepare all spices

   

3. 3 Put the chickpeas, lotus root, eggs into the cooking pot, and add the spices prepared in the previous step

   

4. 4 Add 2 spoons of dark soy sauce

   

5. 5 Add 4 tablespoons of super fresh flavor

   

6. 6 What it looks like after mixing

   

7. 7 Grind fermented bean curd into puree

   

8. 8 Before putting it into the pot, add a little bit of the prepared brine to the dish and mix well, then pour it into the pot and stir to mix well

   

9. 9 Add 1 spoon of sugar

   

10. 10 Add 2 spoons of salt, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes, then add the blanched fungus, simmer for a few more minutes and close the pot

    

11. 11 Finished product